EXCELL RESTAURANT

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken 45F, goat 45F in reach in cooler . Food not prepped or portioned today, food being held less than four hours . Employee removed food to reach in freezer to chill fast . Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.... Cut lettuce, cabbage pickly , plantain , chicken stock in flip top reach in cooler at kitchen , food being held less than 4 hours . Employee time marked . Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....chicken, goat in walk in cooler without date marked . Food was cooked 2 days ago. Employee date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled....de greaser spray bottle , employee labeled . Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris at kitchen. Employee cleaned . Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observe at 3:10 pm cut lettuce 69F on the prep table , cut lettuce 47F in reach in cooler , Per employee food was prepped today at 9 am . Food being held more than 4 hours . Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....coleslaw 45 to 51F on the prep table , food not prepped or portion today , food being held less than 4 hours . Reviewed Time control for TCS food and advised time marked on food. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observe at 3:10 pm cut lettuce 69F on the prep table , cut lettuce 47F in reach in cooler , Per employee food was prepped today at 9 am . Food being held more than 4 hours . Stop sale issue . Employee discarded food . Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding cooked vegetables 127F on the prep table by the steamer , food being held less than 4 hours , employee stored in the steamer and steamer thermostat place in high . Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... Cooked turkey 91-85 F , cooked pork 94-97F shelf underneath prep table . Took another temperature after 45 minutes, food was same temperature as above . Employee removed food to walk in cooler . Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken 47F, goat 48F , pork 48F, black beans 52F in walk in cooler with covered . Per Cook food was cooked yesterday, stop sale issue . Employee discarded food. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw sea food above cut carrots, cut lettuce at reach in cooler . Employee properly stored Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken 47F, goat 48F , pork 48F, black beans 52F in walk in cooler with covered . Per Cook food was cooked yesterday, Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pork 57 F underneath prep table at kitchen,food not prepped or portion today , food being held less than four hour . Employee removed food to reach in cooler. Corrective Action Taken Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observe cooked plantains (90F cooling) operator stated that he cooked at 12 and it is 2:15 now. Operator placed in freezer to rapidly cool. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observe employee use if his bare hand to put plantains on plate. Employee started to use tong. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw fish above cooked plantains.

High Priority - Sewage/wastewater backing up through sinks. Observe at out side mop sink.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at out side mop sink.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food stored on floor. Observed bag of bean, and carrots on floor by walk-in refrigerator.

Basic - Light shield damaged/in disrepair. Observe by 3 compartment sink.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork 51°F-60°F, in reach in cooler in kitchen, cooked yesterday, in deep container.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork 51°F-60°F, in reach in cooler in kitchen, cooked yesterday, in a deep container.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.23

Basic - Wet wiping cloth on prep table at cook line not stored in sanitizing solution between uses. Operator removed. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 200+. Operator set up fresh solution at 100ppm. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Prep cook walk-in in the kitchen from outside and unwrapping single service containers. Reviewed hand washing before beginning to work. Prep cook washed hands. Corrected On-Site

Basic - Black cooked beans stored on floor in kitchen in front of 2 door refrigerator. Operator placed on a table. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at sink in kitchen. Operator provided a sign and placed on wall at hand sink. Corrected On-Site

High Priority - Operating on a suspended license, not in compliance with Final Order. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area on top of prep table; cut cabbage (80°F - Cold Holding). Operator stated item not prepared or portioned today, being held on prep table 1 hour, moved to walk-in cooler. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area under prep table; cooked goat (100°F - Cooling 5:05pm); cooked goat (100°F - Cooling 5:25pm), at this rate item will not reach 70°F within 2 hours. Operator stated cooling 1 hour, moved to walk-in cooler to facilitate faster cooling. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observe spinach in to go bags.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear door by walk-in refrigerator.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observe at food prep table by water heater.

High Priority - Nonfood-grade bags used in direct contact with food. Can liner used in direct contact with frozen raw beef in chest freezer, fresh herbs in walk in cooler. Discussed with operator

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light shield in walk in cooler room and in prep area behind kitchen

Basic - Stored food not covered. Cooked beef, cooked vegetables stored in walk in cooler not covered. Operator covered Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach observed in waste receptacle next to back door. Employee removed liner and removed trash from establishment. See Comments

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested chlorine sanitizer at triple sink at 200+ppm. Instructed operator on how to correct. Retested at 100ppm Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees engaged in food handling. No manager present. Discussed with operator

Basic - Dead roaches on premises. 1 dead roach observed next to back door. Operator removed cleaned and sanitized. See comments

Basic - Utensils in poor condition. Observed knife with broken tip in ware storage. Discussed with operator

Basic - Walk-in cooler shelves have accumulation of soil residues.

High Priority - Nonfood-grade bags used in direct contact with food. Can liner used to store raw beef in chest freezer. Discussed with operator Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezers

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in walk in cooler room above dry storage

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Located on walk in cooler shelving Warning - From follow-up inspection 2021-08-25: Next unannounced Time Extended